Delicious veg stew with garlic parsley cream [vegan]

How long has it been since I shared a recipe, too long I think.

Veggie Stew with Garlic Parsley Cream Recipe!

Ingredients:
- 1 medium Purple Onion - Finely diced
- 4 medium Carrots - Cut in half lengthways & sliced
- 2 large Celery sticks - Cut in half lengthways & sliced
- 1 Tbs Olive oil (Optional)
- 4 Tbs of Mirin (Optional)
- 2 cups Fresh (or canned) Tomato - Finely diced
- 1 Can Organic Chickpeas - Rinsed & drained
- 1 Tbs Ground Fennel
- 2 tsp Cummin
- 1 tsp Tumeric
- 2 Sprigs fresh (or dried) Thyme
- 1 clove of Garlic - Minced
- 1 Massel Vegetable ultra stock cube
- Pinch of salt & pepper
- 4 cups of Water
- 3/4 Cup of Organic Quinoa - Rinsed 2-3 times & drained
...
For the Garlic parsley cream:
*NOTE: For best results use a high power blender such as a Vitamix.
- 1 Cup Raw unsalted Cashews - Soaked for 1 hour
- 2 Tbs Lemon or Orange Juice
- 1 Clove of Garlic - Chopped into quarters
- A handful of Fresh Parsley - Coarsely Chopped
- 2 tsp Salt
- 3/4 Cup Water

Method:
1. Put the cashews in a bowl with water to soak & set aside. Prepare the onion, carrot & celery, & add them to a large pot along with the oil (if using), & a pinch of salt & pepper. Prepare the tomatoes, & set aside. Prep the spices, thyme & garlic & set aside in a small bowl.
2. Saute the onion, carrot, & celery over a medium heat for 10 minutes, or until the vegetables soften slightly, if too dry add a little water or mirin. Add the spices, thyme, & garlic, & cook for 1 minute until fragrant. Add the tomato, water, stock cube, & mirin, stir well.
3. Add the rinsed chickpeas, cover & bring to the boil, then reduce the heat slightly & allow to simmer for 30 minutes, stirring occasionally.
4. Once the carrots are cooked, prep the quinoa by thoroughly rinsing it in a bowl of water to remove bitter residue, repeat until the quinoa is clean, drain well, & add the quinoa to the veggies. Cover & simmer for 15 minutes, stirring occasionally.
5. While the quinoa cooks prepare the garlic parsley cream. Drain the cashews, & add them to the blender, along with the lemon/orange juice, garlic, salt, & 1/2 a cup of water. Start on low speed, increase to high, & blend for 60 seconds until completely smooth. Check the consistency, if too thick add some extra water, aim for the consistency of thick cream, remember it will thicken slightly in the fridge. Finally, add the parsley & blend on low for 5-10 seconds until coarsely chopped, & mixed through. Transfer to a small bowl or small pouring jug, & put in the fridge.
6. After 15 minutes the quinoa should be ready. Turn off the heat, cover, & allow the stew to stand for 5-10 minutes for the quinoa to finish cooking.

DONE! Serve with garlic parsley cream & enjoy! :)

Serves 4

This recipe is based on one shared with me from a good friend. I'm totally addicted to it, & I hope you'll all love it too c:
Quinoa (keen-wah) & Mirin are both available in health food shops, & at most Coles stores too.
Please always double-check your ingredients to make sure they are suitable, you'd be surprised where you might find hidden nasties ._____.
Take care & be healthy everyone!

I'll do my best to get another recipe up this month, it'll be choc pudding! :D